Jerusalem Artichokes with Orange

Wash the Jerusalem artichokes by brushing them well with a vegetable brush without peeling them. Cut the large ones in the size of the small ones. Let it soak for half an hour in the juice of half a lemon. After the olive oil we put in the pot is heated, let’s add the crushed garlic and sliced ​​carrots and fry a little.

Throw the rosemary leaves inside without separating the leaves from the branch, let’s take it out after it gives its flavor. Add diced onions. After the onions soften and become transparent, add the Jerusalem artichokes and flour, and after frying for a while, add red pepper and salt.

Add orange juice, juice of half a lemon and a little bit of water on it, and cook the yams on a slow fire until they are soft.

700 grams of Jerusalem Artichokes
1/2 cup of olive oil
1 large onion
2 cloves of garlic
1 carrot
1/2 cup of orange juice
juice of 1 lemon
1 piece of sugar cube
1 sprig of rosemary
1 teaspoon flour
1 teaspoon red chili powder
1 teaspoon salt

Jerusalem Artichokes with Orange